6 whole chicken legs, not leg quarters
1/2 cup soy sauce
1/4 cup light brown sugar
2 cloves garlic, minced
1 8 ounce can tomato sauce
Remove skin from chicken. Use a paper towel to make this slippery task easier. It grips the chicken like magic. Place chicken in a crockpot. In a medium bowl combine soy sauce, brown sugar, garlic and tomato sauce and stir well. Pour sauce over chicken. Cover and cook on low about 6 to 8 hours or until chicken is tender. Serve with rice. Sometimes I like to use 12 boneless thighs and break it into bite sized chunks when tender, then throw in a bag of frozen oriental vegetables. You can thicken the sauce with a bit of cornstarch, if desired. 6 to 8 servings. This freezes well.
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